Little Antioxidants Can Come from -- and Go -- a Long Way

Newswise — That antioxidants are beneficial to health is nothing new. But to what extent they counter damaging free radicals in the body and improve body function is still unknown. And sources of antioxidants are still proving capable of being found in exotic sources according to plant and cancer experts presenting here at the Institute of Food Technologists annual meeting.

There was a time not long ago when green tea was a consumer success, but sales are steadily sliding now that questions about over-consumption and toxicity of the drink are rising, it was reported.

The message is better for a plant source that few, if any, have likely ever heard of.

Dr. Michael Wargovich, of the South Carolina Cancer Center is studying Senegal mahogany, a plant traditionally used in West Africa to successfully treat many conditions; malaria, diarrhea and menstrual cramps to name a few. Wargovich also reported that Senegal mahogany has antimicrobial properties and, more importantly, may prove to have cancer fighting properties greater than even some currently popular prescribed medications.

If a little all-natural product is found to be beneficial in one's diet, some believe more must be better. Not so, said Raj Vattan, a professor at Texas State University.

Vattan explained that some antioxidants are capable of killing harmful bacteria in small doses. So, as with antibiotic drugs, overuse of antioxidants such as those found in oregano, rosemary, thyme, curries, and red pepper can make bacteria resistant to treatment.

The IFT Annual Meeting + Food Expo®, running now through July 20, is the world's single largest annual scientific meeting and technical exposition of its kind. Rated among the largest shows in America*, the meeting delivers comprehensive, cutting-edge research and opinion from food science-, technology-, marketing- and business-leaders.

More information on each conference is available online at http://www.am-fe.ift.org.

* According to Tradeshow Week® 200 magazine.

Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for-profit international scientific society with 26,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues. For more on IFT, see www.ift.org.